Crostini with Goat Cheese and Fennel
1 fennel bulb, fronds reserved
1-2 T. olive oil
spritz lemon juice, optional
salt to taste
2ish oz. goat cheese
- Halve fennel lengthwise and cut out the small core. Place each half on flat side and dice in the same way you would an onion.
- In a medium skillet, heat oil over medium heat. Add fennel, and stir to coat. Add 1/4 cup water, turn the heat to high and cook fennel until soft. Add more water as necessary.
- Once fennel's soft, turn heat down to medium-high and allow it to begin to brown. Resist the urge to stir often. Stir only occasionally, after you have added a touch of water so you don't tear the vegetables. Once lightly browned, add salt to taste and lemon juice. The whole process (raw fennel to caramelized) will take about 45 minutes.
- Spread goat cheese on toast and top with caramelized fennel and reserved fronds.